Recipe Archives->Vegetarian->White Bean Soup

VEGETARIAN WHITE BEAN SOUP

1 (16-ounce) bag dried small white beans
3 (14.5-ounce cans) vegetable broth
3 cups water
4 ribs celery, chopped
3 large carrots, peeled and chopped
1 medium baking potato, peeled and diced (about 1 1/2 cups)
2 large yellow onions, peeled and chopped
2 large tomatoes (or one large can)
1 bunch mustard, turnip, collard greens; with stems removed (about 3-4 cups)
1 turnip, diced
4 cloves garlic, peeled and chopped
2 bay leaves
1 teaspoon thyme leaves
1/4 teaspoon fresh ground black pepper
1 cup dry white wine (optional)

Place the dry beans in a large bowl or kettle and cover with 2
quarts cold water.  Soak overnight or for 24 hours.  Drain, rinse
and redrain the beans.

Place in a deep kettle and add the vegetable broth, 3-4 cups water,
celery, carrot, potato, onion, tomato, turnip, garlic, bay leaves,
thyme, and pepper. Bring to a boil.  Reduce heat to a simmer, cover
tightly and cook for 2-3 hours or until beans are soft.

Add the cup of wine and green, then bring soup to a high boil and
cook for approximately 10 minutes to evaporate the alcohol.

Remove soup from heat.  Remove bay leaves from soup and discard
them.

Serve warm.  Makes 16 cups

Printable version: white-bean-soup.txt.